Indulge in Warm & Decadent Chocolate Chip Cookies Today!

Attention all cookie lovers! Are you looking for a recipe that will satisfy your deepest chocolate desires? Look no further than this Overnight Chewy Chocolate Chip Cookies recipe.

This recipe not only promises a rich, chocolatey flavor, but also boasts a chewy texture that is sure to make your taste buds dance with joy. The combination of whole wheat flour and white flour provides the perfect balance for texture and taste.

But what makes this recipe truly special is the fact that the dough is left to chill overnight, which allows for optimal flavor mingling and ensures a bakery-style quality. Bon Appétit has called it one of the “best chewy chocolate chip cookies” out there, while Sally’s Baking Addiction raves about the “big fat chewy” nature of these cookies.

So why settle for less when you can have the best? Follow this recipe and impress your loved ones with a batch of chewy, melt-in-your-mouth chocolate chip cookies that are sure to become a household favorite.

Why You’ll Love This Recipe

Overnight Chewy Chocolate Chip Cookies
Overnight Chewy Chocolate Chip Cookies

Are you a chocolate lover? Do you enjoy chewy, bakery-style cookies with a slightly crispy exterior? If so, you are in for a treat with this overnight chewy chocolate chip cookie recipe.

Imagine taking a big bite into a big, fat and chewy chocolate chip cookie. The brown sugar-white sugar combination adds depth and complexity to the flavors. The perfect balance between whole wheat flour and white flour gives the cookies an added nutrition boost while retaining its bakery-style texture. Not only that, but the recipe is very versatile – feel free to add your preferred nuts or even coconut flakes to elevate your cookie game.

What sets this cookie recipe apart is the dough’s overnight chill time. The batter’s extended rest in the fridge allows it to develop its flavor and give it a chewier texture that provides a satisfying mouthfeel. The aroma of freshly baked cookies wafting through your house will have everyone running into your kitchen – trust me on this.

So why choose this recipe over others? This recipe requires no special equipment or technique, making it perfect for any home baker. Plus, with its deliciously chewy texture and perfect balance of sweetness, it will undoubtedly satisfy every craving. Finally, this recipe is incredibly easy to personalize by simply swapping out ingredients such as nuts or adding coconut flakes, ensuring it’s never become repetitive.

In summary, you’ll love this chewy chocolate chip cookie recipe for its simplicity, versatility and most importantly, its delicious taste profile. Treat yourself and your loved ones by baking these fantastic cookies today!

Ingredient List

 Get ready to indulge in some chewy and chocolatey goodness with these overnight cookies!
Get ready to indulge in some chewy and chocolatey goodness with these overnight cookies!

Here is a list of ingredients needed to make overnight chewy chocolate chip cookies:

Dry Ingredients

  • 1 cup of whole wheat flour
  • 2 cups of white flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Wet Ingredients

  • 1 cup of butter (softened)
  • 1 cup of brown sugar
  • 1/2 cup of white sugar
  • 2 eggs
  • 2 tsp vanilla extract


  • 1 and 1/2 cups of chocolate chips
  • Walnuts or pecans (optional)

As you can see, the ingredient list for these mouth-wateringly good cookies is relatively simple. Ensure to gather all the ingredients before beginning to bake to avoid any last-minute trips to the grocery store. A note on substitutions, using a mix of brown sugar and white sugar will give the cookies a much richer and deeper flavor profile. Additionally, feel free to add in your favorite extras such as coconut flakes or oats instead of nuts.

The Recipe How-To

 These cookies require a bit of patience, but trust me, they are worth the wait.
These cookies require a bit of patience, but trust me, they are worth the wait.

Preparation time: 20 minutes\
Chilling time: 2 hours (or overnight)\
Baking time: 10-12 minutes

Step 1: Creaming the Butter and Sugar

To make these big, fat, chewy chocolate chip cookies, you will need to preheat your oven to 350°F. Begin by softening the butter until it is really soft, but not melted. Add 1 cup of softened butter in a mixing bowl with 1 cup of brown sugar and 1/2 cup of white sugar. Beat them together with an electric mixer or stand mixer until creamy, smooth and lighter in color.

Step 2: Mixing the Dry Ingredients

Add 2 eggs and 2 teaspoons of vanilla extract into the mixing bowl and continue to beat well. In another mixing bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of whole wheat flour, 1/4 teaspoon of salt, 1 teaspoon of baking soda and 1 teaspoon of baking powder. With the mixer on low speed, incorporate dry ingredients in batches into the butter-sugar mixture until just combined.

Step 3: Adding Chocolate Chips and Walnuts or Pecans

Add in 2 cups of chocolate chips (semi-sweet or milk chocolate) and mix them in evenly. You may also add some chopped nuts such as walnuts or pecans for a delicious crunch.

Step 4: Chilling the Dough

Now that your cookie dough is ready, carefully transfer it onto a plastic wrap. Fold the plastic wrap over so that it covers the dough completely and press down gently with your hands to create a flat shape. Place it in the fridge for at least two hours, but ideally overnight if possible.

Step 5: Baking Your Cookies

Line a baking sheet with parchment paper. Remove the cookie dough from the fridge and let it sit out for about 15 minutes before rolling them into balls with your hands. Place them on the prepared baking sheet leaving plenty of space between each cookie- around six per sheet if you’re using average tablespoons’ worths of dough should fit comfortably on one sheet- they spread quite a bit! Bake for 10-12 minutes, or until cookies are puffy yet golden around the edges, rotating baking sheet halfway through. Cool for only a few minutes before enjoying these warm and gooey cookies.

With this recipe’s clear steps, you’ll be able to make these bakery-style chewy chocolate chip cookies in no time. Enjoy!

Substitutions and Variations

 The secret to their chewiness? Letting the dough rest in the fridge overnight!
The secret to their chewiness? Letting the dough rest in the fridge overnight!

If you’re feeling adventurous and want to switch things up a bit, there are a few substitutions and variations that can be made to this chewy chocolate chip cookie recipe.

First, let’s talk about the chocolate chips. While semi-sweet chocolate chips are a classic choice, you can use milk or dark chocolate chips if you prefer. You could also mix it up by using white chocolate chips or trying out some coconut chocolate chips for a tropical twist.

If you’re not a fan of nuts in your cookies, feel free to leave them out entirely or substitute them with your favorite nut. Walnuts and pecans work particularly well in this recipe.

For those who prefer a slightly healthier option, you can replace some or all of the white flour with whole wheat flour. This will give your cookies a nuttier flavor and a denser texture.

If you don’t have brown sugar on hand, you can use all white sugar instead, but the brown sugar gives the cookies an extra depth of flavor that’s hard to replicate. Following in the same vein, using brown butter instead of regular butter adds another layer of complexity to the taste.

Finally, try mixing in different add-ins to your dough to create unique flavor profiles. For example, adding shredded coconut or oatmeal for more texture and depth is a great way to change up these cookies further.

Overall, these substitutions and variations help one elevate the classic cookie dough recipe into something wholly unique and exciting.

Serving and Pairing

 Make sure to use high-quality semisweet chocolate chips for the ultimate chocolate experience.
Make sure to use high-quality semisweet chocolate chips for the ultimate chocolate experience.

These overnight chewy chocolate chip cookies are an absolute crowd pleaser and are sure to satisfy any sweet tooth craving. The bakery-style appearance of these big, fat, chewy cookies showcases the golden-brown crust and the irresistible flavors of the chocolate chips, brown sugar, and butter.

To take this recipe to the next level, consider turning these cookies into a delicious ice cream sandwich or dessert platter. The cookies pair well with a glass of cold milk or a warm cup of coffee or tea. Serve them at your next family gathering or bring them along to your next potluck or picnic.

If you’re looking to add some variety, try adding chopped walnuts, pecans or even coconut to the dough before baking for an extra crunch. Additionally, if you’re feeling adventurous and want a twist on the classic recipe, mix in some oatmeal for a chewy oatmeal chocolate chip cookie.

No matter how you choose to enjoy these cookies, they’re sure to leave everyone in awe and asking for more. These indulgent treats are perfect anytime-whether it’s a midnight snack or as part of your morning breakfast spread. Bon Appétit!

Make-Ahead, Storing and Reheating

 Don't have a stand mixer? No worries, a hand mixer will work just as well.
Don’t have a stand mixer? No worries, a hand mixer will work just as well.

Congratulations, you just baked a delicious batch of chewy chocolate chip cookies using our amazing recipe! Surely, you won’t be able to finish everything in one seating, so let’s discuss how you can make the most out of the leftovers.

First and foremost, for those who can’t wait to dig in, you’ll be pleased to know that these cookies taste just as delectable when they’re freshly baked or already cool. However, if you want to keep them for later, the good news is that this recipe is perfect for making ahead!

You can easily prepare the cookie dough and store it in an airtight container in the refrigerator for up to two days before shaping and baking them. Moreover, after baking, you may freeze these cookies for up to three months. Make sure to layer it with parchment paper and put it inside an airtight container or resealable freezer bags.

When it’s time to reheat your cookies, avoid using a microwave oven as it will affect their texture. Instead, allow your frozen cookies to thaw at room temperature or inside the refrigerator overnight. Once they’re defrosted properly, preheat your oven at 350°F (175°C) and bake them again for 5-7 minutes until they become warm and crispy on the outside.

Not planning on freezing these cookies? Storing them is still easy enough! Just secure them inside an airtight container or cover them tightly with plastic wrap or aluminum foil. Stored properly at room temperature, they will last for around five days while retaining their chewiness!

Overall, this recipe contains simple guidelines on how you could maximize flavor and longevity from your batch of delicious big fat chewy chocolate chip cookies. With this detailed set of instructions in tow, rest assured that no cookie will go stale under your watch.

Tips for Perfect Results

 I guarantee that the aroma from these cookies baking in the oven will make your mouth water.
I guarantee that the aroma from these cookies baking in the oven will make your mouth water.

Making the perfect chewy chocolate chip cookies might seem easy, but there are a few tricks to get that bakery-style consistency. Here are some tips for achieving the best results with this overnight chewy chocolate chip cookies recipe.

Firstly, use softened butter. It is essential to leave your butter at room temperature before mixing your dough; otherwise, you will have difficulty mixing it evenly. If you use cold butter, you will end up with chunks in the cookie dough, and if it’s melted butter, the cookie will spread out too much when baking.

Another tip that works well is to use both white and brown sugar. Brown sugar holds moisture better than white sugar, making it ideal for a soft and chewy cookie. White sugar will lend crispiness to the outside of the cookie. For the best texture and flavor, use a combination of both sugars.

A crucial step that you should not skip is to chill the cookie dough for at least two hours or overnight. Chilling helps solidify the fat in the dough and prevents the cookies from spreading too much while baking. If you are short on time, put the dough in the freezer for 30 minutes. That being said, do not over-mix your dough because that can cause tough cookies.

Using high-quality ingredients like fresh eggs and good vanilla extract can make a significant difference in flavor. Generally speaking, baking soda will make flatter and more modest cookies than baking powder, so choose wisely when it comes to these ingredients.

Lastly, don’t be afraid to get creative with mix-ins! Chocolate chips are always an excellent choice for chocolate chip cookies, but walnuts or pecans add crunch and complement perfectly with the sweetness of chocolate chips. Oatmeal or shredded coconut gives more texture to your cookies as well.

In summary, these tips will help you create big fat chewy chocolate chip cookies every time! Take your time with each step carefully and enjoy your newly baked delicious treats in no time!


As a novice or experienced baker, many questions may arise while preparing this recipe. In this section, we will answer some of the frequently asked questions to help you achieve the best results in your baking. Let’s dive into the FAQ section to help you troubleshoot any issues you may encounter along the way!

What is the secret to chewy cookies?

When it comes to making the perfect cookies, there are a few tips and tricks to keep in mind. For starters, incorporating cornstarch into the recipe can help create a soft and thick texture. Using a higher proportion of brown sugar compared to white sugar can also result in a moister and softer cookie. To increase chewiness, adding an extra egg yolk can do the trick. Lastly, when forming the dough balls, rolling them to be tall and lumpy instead of flattening them can create a bakery-style texture and thickness. Keep these tips in mind for your next cookie-baking adventure.

How do you keep cookies chewy overnight?

As a baker’s assistant, I strongly suggest using brown sugar instead of white sugar for your recipe. Additionally, opt for cake flour to achieve the desired texture. When it comes to baking, remember to do so at a low temperature and do not overbake.

It’s important to enjoy these treats on the same day that they’re baked as they tend to lose their freshness quickly. To properly store them, use an airtight container and include a piece of white bread to maintain their moisture levels. For a quick fix to reheat them, try steaming in the microwave. Follow these recommendations for a successful and delicious batch of treats.

Why do you have to let cookie dough sit overnight?

Giving the dough a rest is a vital step in cookie-making. During this interval, the moisture in the dough spreads evenly, and the dough becomes firmer and easier to work with. Additionally, as the flour absorbs moisture, it ensures consistent baking and browning of the cookies. This critical resting period can’t be rushed for a perfect cookie outcome.

Do I really need to rest my cookie dough in the refrigerator for 24 hours before baking?

When it comes to chilling your dough, it is recommended to refrigerate it for a minimum of 24 hours up to a maximum of 72 hours. This interval allows for the dough to rest and for the flavors to develop. Keeping the dough in the fridge for longer also helps the flour to absorb more moisture, resulting in a denser and chewier texture. Remember, patience is key when it comes to creating the perfect dough!

Bottom Line

In conclusion, these overnight chewy chocolate chip cookies are a must-try for any lover of sweets. Not only are they easy to make, but the chilling time allows the flavors to meld together and create a superior texture that is sure to impress. Plus, with the option for substitutions and variations, you can tailor them to your liking.

So next time you’re in need of a baking fix, try out this recipe for big fat chewy chocolate chip cookies – you won’t be disappointed! And remember, with proper storing and reheating techniques, you can enjoy these treats for days to come. Happy baking!

Overnight Chewy Chocolate Chip Cookies

Overnight Chewy Chocolate Chip Cookies Recipe

I grew up eating these as a kid, so I may be biased, but these are the softest, chewiest, tastiest chocolate chip cookies I've encountered (and believe me, I've tested extensively!) Give them a try and I'm sure you'll agree! If you use macadamias and white chocolate morsels, these become the tastiest White Chocolate Macadamia Nut Cookies ever! Just one will want to use a stand mixer for these, or your arms may just fall off mid-stir!
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Course: Dessert
Cuisine: American
Keyword: < 4 Hours, Cookie and Brownie, Dessert, Drop Cookies, Mixer, Small Appliance
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Servings: 84 cookies
Calories: 106.6kcal


  • 1 1/3 cups butter, softened
  • 1 cup sugar
  • 1 cup brown sugar, tightly packed
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 2 cups white flour
  • 2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup walnuts (or whatever nuts you prefer) or 1 cup pecans, chopped (or whatever nuts you prefer)
  • 3 (6 ounce) packages chocolate chips, assorted varieties (I usually use 1 pkg. milk chocolate, 1 pkg. semi sweet, and 1 pkg. bittersweet or dark)


  • Cream butter and sugars in stand mixer till well blended and fluffy. Stir in vanilla extract and eggs.
  • Sift together flours, soda, and salt.
  • Slowly add dry mixture to creamed mixture, stirring well between each addition.
  • When all dry ingredients have been incorporated, gently fold in nuts and chocolate chips.
  • Cover tightly with plastic wrap and refrigerate overnight (will actually keep about a week in the fridge if you need it to).
  • To bake, preheat oven to 350°F.
  • Drop cookies by tablespoonfuls onto parchment lined cookie sheets.
  • Bake for 7-8 minutes, till the cookies are *just* starting to brown at the edges. They will look a tad under-baked, but that's what makes them so soft!
  • Cool slightly before removing to wire racks.

Your Own Notes


Serving: 2009g | Calories: 106.6kcal | Carbohydrates: 13.3g | Protein: 1.4g | Fat: 5.9g | Saturated Fat: 3.1g | Cholesterol: 15.3mg | Sodium: 67.8mg | Fiber: 0.9g | Sugar: 8.3g

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